I love eating at P.F. Changs. I always order the same few things from their menu – Egg Rolls and Banana Spring Rolls with the Pineapple Coconut Ice Cream. It’s always fun to try and recreate our favorite restaurant dishes at home, like the Cracker Barrel Double Fudge Coca Cola Cake I shared a few years back. After a couple of failed attempts we came up with an ice cream recipe that comes pretty darn close to the Pineapple Coconut Ice Cream at P.F. Changs.
ingredients:
3/4 cup coconut milk
3/4 cup whole milk
1/4 cup sugar
Pinch of salt
5 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup pineapple juice
1 tsp. coconut extract
1 (8 ounce ) can crushed pineapple, drained of all juice
1/3 cup shredded coconut, plus more for toasting
directions:
1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, salt and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.
2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.
3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.
4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.
I made a couple batches of this ice cream for my Grandson’s birthday last week and it was a big hit with everyone. What restaurant favorite do you like to make at home?
You might also enjoy this Pineapple Coconut Crisp recipe.

Pineapple Coconut Ice Cream Recipe
Ingredients
- 3/4 cup coconut milk
- 3/4 cup whole milk
- 1/4 cup sugar
- Pinch of salt
- 5 egg yolks
- 1 14 ounce can sweetened condensed milk
- 1/2 cup pineapple juice
- 1 tsp. coconut extract
- 1 8 ounce can crushed pineapple, drained of all juice
- 1/3 cup shredded coconut plus more for toasting
Instructions
- 1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.
- 2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.
- 3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.
- 4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.
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What a combo……ingredients to be bought tomorrow
I just adore this refreshing combo you have here!!! Thanks so much for stopping by MUNCHING MONDAYS link Party and hope to see you again this week with more YUMMY NIBBLES!! xoxo Nic
Looks yummy! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams it starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party
I love coconut and I like pineapple, I can honestly say I don’t know if I’ve had them together but it sounds absolutely fabulous! Great idea ladies 🙂
We don’t have a P.F. Chang’s around here, so I’m even happier to get this recipe so I can make this delicious looking ice cream at home! Thanks so much for sharing it with us at Saturday Night Fever. Pinned!
This looks irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
I was looking through my cookbooks for ice cream recipes, this one hits the spot !
I love the flavors of coconut and pineapple. The ice cream is delicious but way too sweet, so the second time I made it I cut out the 1/4 cup sugar and it was the perfect amount of sweet.
This is my new favorite food, seriously. Thanks for sharing!
When do you add the salt? I’m trying this recipe now, and can’t wait to taste the final product.
It is added during the first step. Sorry about that. Recipe has been updated. Enjoy!